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66 • CLUBS AND PUBS MANAGER SpriNg 2015
FOOd & EqUiPMENt
Heightened awareness in recent years about the
negative impacts that meat production has on the
environment, our health and animals means that
it’s of little surprise that demand for meat has been reduced
on a global scale for the last few years. This isn’t just news
in Australia, either – 400 million fewer animals were killed
for food in the United States in 2014 compared with 2007,
because people are eating less meat.
The vegetarian and vegan community isn’t just sitting
around wishing that all pubs and clubs would cater to them.
They’re socially aware, engaged and active; they enjoy
good food and drink, and they expect to be catered to. One
positive or negative experience in a pub or club can change
the venue of choice for thousands of customers, influencing
where they choose to catch up for a drink and food. So,
it’s a case of evolve or get left behind. One bad review on
Facebook in the vegetarian/vegan community can result
in a loss of customers and revenue. Conversely, a positive
experience shared on social media can result not only in
repeat business, but also in growth due to an expanding
market knowing that they’ll be fed well.
It isn’t difficult to offer good vegetarian and vegan food;
most venues already have all the ingredients in their
kitchens. A couple of simple options on the menu would be
a start – though many pubs have multiple options that are
meat- and dairy-free. The vegetarian and vegan community
expects more than a salad or chips when they go to a pub
these days; and if that’s all that’s on offer, most won’t be
back. There is no shortage of watering holes across the
country that are happy to adapt, if only because they’ve
realised it’s good business. Don’t just expect scrutiny on
the food, either – you won’t find any vegans ordering a
Guinness at the bar, and if they ask for a wine, they’ll likely
ask for a Yalumba, Temple Bruer or something like Cienna –
one of the vegan wines offered by Brown Brothers.
VEGGiE
dELiGht
With more and more Australians choosing plant-based food options out
of a sense of responsibility to the planet, their health or animals, pubs or
clubs that don’t cater to this dining demographic are going to miss out
on a market that is now quite significant, and growing by the year.
BY DAViD heArNe, VeGeTAriAN/VeGAN soCieTy of queeNslAND
FOOd ANd EqUiPMENt